Crispy Orange Cauliflower

Ingredients:

• 1 head of orange cauliflower, cut into bite-sized florets
• 1 cup of water
• ¾ cup of flour
• 1 tablespoon of sriracha sauce
• Salt and pepper, to taste
• 1 ½ cups of panko breadcrumbs
• 1 teaspoon of garlic powder
• ¼ teaspoon of ground ginger
• Optional garnishes: thinly sliced green onions, toasted sesame seeds

For the Orange Sauce:

• 1 cup of freshly squeezed orange juice
• ⅓ cup of coconut sugar
• 2 tablespoons of maple syrup
• 2 tablespoons of rice vinegar
• 2 tablespoons of liquid aminos or tamari or soy sauce
• Zest from one orange
• 1-3 teaspoons of sriracha sauce (optional)
• 2 cloves of garlic, finely minced
• ¼ teaspoon of ground ginger
• 2 tablespoons of cornstarch mixed with 2 tablespoons of water

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2.  In a shallow dish, whisk together water, flour, sriracha sauce, and a pinch of salt and pepper. In another shallow dish, combine panko breadcrumbs, garlic powder, ground ginger, and another pinch of salt and pepper.
3. Coat each cauliflower floret first into the wet mixture, then into the dry mixture, ensuring they’re evenly coated. Arrange them on the prepared baking sheet.
4. Bake for 25-30 minutes, flipping halfway through, until the cauliflower is crispy and golden.
5. In a saucepan over medium heat, blend orange juice, coconut sugar, maple syrup, rice vinegar, liquid aminos, orange zest, sriracha sauce (if using), minced garlic, and ground ginger. Simmer for 2-3 minutes until the sauce is aromatic.
6. Stir in the cornstarch mixture gradually, allowing the sauce to thicken while stirring constantly.
7. Once the cauliflower is baked, gently toss it in the orange sauce until it’s fully coated.
8. Serve and enjoy! If desired, top with thinly sliced green onions and toasted sesame seeds.